Break out the lederhosen and beer steins!
With Oktoberfest getting under way, "The Early Show on Saturday Morning" offered the best of the - wurst - from our "Chef on a Shoestring."
Werner Lehner has been cooking up delicious and traditional German meals for 25 years, at the nationally-acclaimed restaurant Zum Stammtisch, in the New York City borough of Queens.
Werner's dad opened it in 1972. These days, Werner is owner and head chef, and keeps the family tradition alive in the kitchen with his younger brother, Hanz, by his side.
"Hans joined me when our father passed in 1993," says Werner, "and we've been striving to keep the German authenticity and flavors ever since."
As our "Shoestring" chef, Werner made a traditional, delicious and festive three-course German meal for four - and sought to do it on our budget of just $40.
He also was automatically entered in our "How Low Can You Go?" competition, in which the "Shoestringer" with the lowest ingredients cost is invited back to whip up our year-end holiday feast - and spend as much as he or she wants to get the job done!
- German Wurst Salad
- Zigeuner Schnitzel
- Baked Spiced Apples
Deutscher Wurst Salat (German Wurst salad)
- 1 pound Bologna
- 1 Large Dill Pickle
- 1 Teaspoon Celery Salt
- 2 Tablespoon Mayonnaise
- 2 Tablespoon Sour Cream
- 1 Boiled Egg
- Salt, Pepper to taste
1. Slice bologna and pickle into strips and put into a bowl, add the mayonnaise, sour cream and celery salt. Mix well and add salt and pepper to taste.
2.Put 1/4 of the mixture on a plate (or on a bed of lettuce if you prefer) repeat, then slice the egg into quarters and put on top of the 4 salads.
Zigeuner Schnitzel (Paprika Cutlet)
- 4 8-ounce Pork Cutlets from the bottom round or loin (chicken cutlets can also be substituted for the pork)
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Medium Tomato
- 1 Medium Onion
- 1 Tablespoon Sweet Paprika
- 1 Teaspoon Hot Paprika
- 1 cup Broth
- Corn Starch to thicken
- Salt, pepper to taste
For the Breading:
- 1/2 cup flour
- 2 eggs beaten
- 1 cup Bread Crumbs
1.Cut peppers, onions into strips, cube the tomatoes. Heat a skillet, add a little oil and add onions. Sautee for 5 minutes then add peppers, tomatoes and paprika.
Sautee for another 5 minutes, then add broth. Bring to a boil then thicken with a cornstarch and water mixture strained through sieve. Keep warm in the skillet.
2.Salt and Pepper the cutlets. Put the flour, eggs and crumbs on three separate plates. Dip the cutlet first into the flour, then egg then crumb. Pat the cutlet so it holds the crumbs. Heat a skillet so a drop of water dances over the surface, then add 1/4 inch of oil, and lay the cutlet into the pan. Fry the cutlet for approx. 5 minutes- then flip, another 5 minutes, take out the cutlet and put on paper towel and tap dry.
3.Put the cutlet on the plate and pour pepper/paprika sauce over it.
Goes very well with Spaetzle (German egg noodle).
For Werner's Baked Spiced Apple recipe, go to Page 2.